Rinse the wild rice in cold water until the water runs clear. Boil 3 cups of water in a medium pot and add rice. Cover the rice and let settle for about 20 to 30 minutes

While rice is settling, steam beans and carrots in a medium sized saucepan for about 6 to 8 minutes

Using a large fry pan or wok, saute the onions in olive oil. Add marjoram, paprika and garlic (cook until golden brown). Gradually stir in beans and carrots and cook for 3 to 4 minutes. Then, add in green and red peppers and cook over a low heat for 10 to 12 minutes